This is a single kitchen knife — one 13-inch kiritsuke built for cooks who want a fast, accurate blade for daily prep. The 8-inch raindrop Damascus blade handles push cuts, clean slices, and fine tip work across vegetables, proteins, and herbs. The natural rosewood handle keeps it comfortable through extended kitchen sessions. Total length runs 13 inches from tip to handle end.

The Blade

The blade runs 8 inches and is hand-forged from layered high-carbon Damascus steel using 1095 carbon steel and 15N20 nickel alloy. The raindrop pattern forms during grinding — circular depressions are cut across the stacked billet before the final forging pass. Hammering stretches those depressions into teardrop shapes that spread across the full blade surface. Acid etching after forging sharpens the contrast between light and dark layers, making the pattern deep and clear from heel to tip. Every blade carries a slightly different raindrop formation.

Heat treatment brings the blade to 58–62 HRC. That range holds a sharp working edge through repeated daily use without becoming brittle under regular cutting load.

The kiritsuke profile gives this knife a long, flat cutting edge that suits push cuts and straight slices. The angled pointed tip handles trimming, scoring, and fine detail work that a curved belly cannot reach as cleanly. The double bevel edge performs equally on both right and left hands — no handed restriction on sharpening or use.

The Handle

The 5-inch handle is made from natural rosewood. Rosewood is a dense hardwood with a tight grain structure that resists moisture absorption during regular kitchen use. The surface has a natural warmth in hand and holds its finish over years of daily handling. The grain pattern varies across each piece — no two handles look identical.

The handle shape provides a secure grip in both a pinch grip at the bolster and a full palm grip toward the rear. It stays stable and dry in hand during wet prep without becoming slippery.

The Bolster and Full Tang Construction

The steel bolster sits flush at the blade-to-handle junction. It adds forward balance weight, reinforces the most stressed point of the knife, and provides a natural finger stop during heavy push cutting strokes. The fit between bolster and rosewood is tight — no gap, no movement between the two materials.

This knife is full tang. The blade steel runs the complete 13-inch length from tip to handle end, pinned through the rosewood for permanent structural integrity. Full tang eliminates blade flex at the junction and distributes weight evenly across the full knife length for balanced, controlled cutting.

Specs at a Glance

• Sold as: Single knife
• Total length: 13 inches
• Blade length: 8 inches
• Handle length: 5 inches
• Blade steel: Raindrop Damascus (1095 + 15N20)
• Handle material: Natural rosewood
• Bolster: Steel
• Edge: Double bevel
• Construction: Full tang
• Hardness: 58–62 HRC
• Pattern: Raindrop Damascus

Engraving Available

Add a name or initials at checkout. Engraving is permanent — confirm spelling before submitting. May add 1–3 business days to processing.

Makes a Strong Gift For Home cooks, professional chefs, Japanese knife enthusiasts, knife collectors, groomsmen, Father's Day, and culinary graduates.

FAQs

Is this sold as a single knife or part of a set?

This is a single knife only. You receive one 13-inch raindrop Damascus kiritsuke kitchen knife. No additional blades are included. Multi-knife Damascus sets are available separately in the collection.

What is the difference between a kiritsuke and a gyuto?

A gyuto has a curved belly built for rocking cuts and general-purpose prep. A kiritsuke has a flatter cutting edge and an angled pointed tip. That flat edge makes full board contact on each push cut stroke, which suits precise vegetable work and clean protein slicing. 

Is rosewood a durable handle material for kitchen use?

Yes. Rosewood is a dense, tight-grained hardwood that resists moisture better than softer wood species. It does not require regular oiling under normal kitchen conditions. Brief contact with water during washing is fine — dry the handle immediately after and store it away from prolonged moisture exposure.

What sharpening method works best for this knife?

Use a whetstone at 15–20 degrees per side. That angle maintains the factory double bevel edge geometry. Hone with a leather strop between whetstone sessions to keep the edge aligned during regular use.